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Alcoholic and malolactic fermentations: what impact on freshness?In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison to bottling, each step can […]
Mar 5, 2020
Management of malolactic fermentation to enhance red wine color and reduce the risk of Brettanomyces spoilageMalolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the composition of volatile fermentation-derived compounds with concomitant effects on wine sensory properties and the wine color profile. Long-established winemaking protocols for MLF induction generally involve inoculation of bacteria starter cultures post-alcoholic fermentation, however, […]
Mar 5, 2020
An original and new specific inactivated yeast to improve the oxidative stability of white and rosé winesIn this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation. This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae yeast […]
Mar 5, 2020
Unique specific autolysate to help with Pinot noir colour and texture managementRecent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We have described the development of a specific yeast autolysate with unique wine sensory impacting properties. A yeast autolysate (MEX-WY1) […]
Mar 5, 2020
Custom nutrition for specific wine yeasts in Sauvignon blancIn an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma is one of the principal attributes determining wine consumers’ preferences. The importance of nutrients such as nitrogen or lipids in alcoholic fermentation is well known in the wine industry. Indeed, to assure a […]
Mar 5, 2020
Using the wine yeast Saccharomyces cerevisiae for acidity management in wineAdaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™, these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion of sugars to ethanol and with overproduction […]
Mar 5, 2020
The oxygen consumption rate of an inactive dry yeast (IDY) selected to protect wine from oxidationThe oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which different concentrations of inactive dry yeast, sulphur dioxide or ascorbic acid were added. Results indicate […]
Mar 5, 2020
Inoculating with yeast to acidifyA non-Saccharomyces yeast, Laktia, can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine. The article is published with the permission of La Vigne TAP-ANG Levure
Mar 4, 2020
ESL 2019 : Biological tools in winemaking adapting to a changing environmentThe proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays to managing acidity with non-Saccharomyces yeast, to nutrition and oxidation management. Special guests from the […]
Feb 26, 2020
ESL 2004: Wine quality and malolactic fermentationProceedings of the XVIth Entretiens Scientifiques Lallemand held in Porto, Portugal discusses the role lactic acid bacteria and malolactic fermentation in winemaking. Topics presented included yeast-bacteria interactions, impact of S-containing amino acids and glutathione on LAB and MLF, producing buttery wines and the LAB genome project. Cahier Lall 5
Feb 20, 2020